Vazhakkai Curry Recipe | Raw Banana Curry

Raw Banana Curry / Vazhakkai Curry Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This dish can also be called Kalyana style (marriage in the Tamil language) vazhakkai varuval/curry as it is mainly served in marriages and functions. It is a nice alternative to the regular Raw Banana Fry, the freshly ground spices gives a nice aroma and it is the specialty of the dish too. You can follow the same method to prepare brinjal, potato, beans, carrot, broccoli, cauliflower fry too. It tastes too good with Curd Rice, Lemon Rice and Okra Sambar. Do try it friends and let me know your feedback.

Check my other Interesting Recipes like
1. Vazhakkai Chips
2. Mushroom Curry
3. Vazhakkai Roast / Varuval
4. Vazhakkai Bajji
5. Brinjal Mochai Curry
6. Yam / Senaikizhangu Curry

Kalyana Vazhakkai Curry

Vazhakkai Curry Recipe | Raw Banana Curry

Priya Santhamohan

Raw Banana Curry / Vazhakkai Curry Recipe can also be called Kalyana style vazhakkai varuval/curry as it is mainly served in marriages and functions.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Curry Recipes

Cuisine South Indian

Servings 2 People

Calories 168 kcal

Ingredients

  

• 1 Raw Banana / வாழைக்காய்
• 1 Onion / பெரிய வெங்காயம்
• 1 Tomato / தக்காளி
• 2 Generous Pinch Turmeric Powder / மஞ்சள்தூள்
• Salt / உப்பு As Required

To Roast & Grind

• 2 tsp Oil / எண்ணெய்
• 1 tbsp Coriander Seeds / கொத்தமல்லி விதை
• 4 to 5 Red Chilli / வரமிளகாய்
• 1 tsp Jeera / சீரகம்
• 1 tsp Pepper Corns / மிளகு
• 3 to 4 Shallots / சின்ன வெங்காயம்
• 4 Flakes Garlic / பூண்டு
• ¼ Cup Grated coconut / துருவிய தேங்காய்
• ¼ Cup Water / தண்ணீர்

To Temper

• 2 tbsp Oil / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Urad Dal / உளுத்தம்பருப்பு
• ½ tsp Jeera / சீரகம்
• 1 Red Chilli / வரமிளகாய்
• 1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

 

• Trim the edges of the raw banana and peel the skin. Then, rinse it well and either slice it into circles or cubes or halve it. Chop the onion and tomato finely. Also, keep the turmeric powder and required salt by side.

  To Roast and grind: Peel the skin of shallots - (3 to 4) and 4 garlic flakes. Then, measure 1 tbsp of coriander seeds, 4 red chilies, 1 tsp jeera, 1 tsp peppercorns, and 1/4 cup of grated coconut.
• The ingredients kept in the first pic are 'To Temper' - measure 1 tsp of mustard seeds, 1/2 tsp urad dal, 1/2 tsp of jeera, 1 red chili, and 1 sprig of curry leaves.

  Roasting Step: Heat 2 tsp of oil in a pan. Then, add all the ingredients (except grated coconut) listed in the table 'To Roast and Grind'.
• Roast all the ingredients in low flame until golden color and a nice smell wafts. Switch off the flame and add the grated coconut. Give a quick stir, the heat in the pan itself is enough for the coconut to get roasted. Allow it cool down.
• Add the roasted ingredients to a mixer. First, grind it once roughly and then add little water (about 1/4 cup).
• Then, grind it to a smooth paste. Now, heat 2 tbsp of oil in a pan. Then, add all the ingredients given in the table 'To Temper' and let it splutter.
• Add the onion and saute in low flame till it turns translucent. Then, add the tomato and saute till mushy.
• Add the raw banana, turmeric powder, and required salt. Mix well and let it cook for 2 minutes.
• Pour the ground coconut paste and mix well. Sprinkle very little water, cook for another 5 minutes, till the raw banana and coconut paste, blends well.
• The raw banana should turn soft but not mushy. If preferred, cook for another 2 minutes on low flame to get a well-roasted curry. Switch off the flame and garnish with coriander leaves.

  Serve this Vazhakkai Curry Recipe with Curd Rice / Thayir Sadam.

Video

Notes

Tips for Raw Banana Curry

1. Select unripe and firm raw banana so the pieces won't get broken while cooking.
2. Cook the veggie immediately or keep the sliced pieces immersed in water till use to avoid de-colouration.
3. Adjust the number of chillies as per the spiciness required for you.
4. Addition of shallots and garlic lends a nice taste to the curry. But it can be skipped too.
5. Use Byadgi chilli for a nice colour. In that case, add more chillies to get a spicy taste.
6. Don't add grated coconut more than mentioned, else the curry tastes bland.
7. Use a cast iron or non - stick pan to get a well-roasted Raw Banana Curry.
8. Use coconut oil or peanut oil for a nice flavour. Yet, you can use other oils too.
9. Use the mentioned amount of water only for grinding the coconut, otherwise, curry may turn mushy.
10. If the Vazhakkai Curry Recipe sticks to the pan towards the end, use more oil. 

Keyword Iyengar Vazhakkai Curry, Kalyana Vazhakkai Curry, Raw Banana Curry, Vazhakkai Curry Recipe

Raw Banana Curry Recipe

Method for Vazhakkai Curry Recipe

1. Trim the edges of the raw banana and peel the skin. Then, rinse it well and either slice it into circles or cubes or halve it. Chop the onion and tomato finely. Also, keep the turmeric powder and required salt by side.
To Roast and grind: Peel the skin of shallots – (3 to 4) and 4 garlic flakes. Then, measure 1 tbsp of coriander seeds, 4 red chilies, 1 tsp jeera, 1 tsp peppercorns, and 1/4 cup of grated coconut.

2. The ingredients kept in the first pic are ‘To Temper‘ – measure 1 tsp of mustard seeds, 1/2 tsp urad dal, 1/2 tsp of jeera, 1 red chili, and 1 sprig of curry leaves.
Roasting Step: Heat 2 tsp of oil in a pan. Then, add all the ingredients (except grated coconut) listed in the table ‘To Roast and Grind‘.

3. Roast all the ingredients in low flame until golden color and a nice smell wafts. Switch off the flame and add the grated coconut. Give a quick stir, the heat in the pan itself is enough for the coconut to get roasted. Allow it cool down.

4. Add the roasted ingredients to a mixer. First, grind it once roughly and then add little water (about 1/4 cup).

5. Then, grind it to a smooth paste. Now, heat 2 tbsp of oil in a pan. Then, add all the ingredients given in the table ‘To Temper‘ and let it splutter.

6. Add the onion and saute in low flame till it turns translucent. Then, add the tomato and saute till mushy.

7. Add the raw banana, turmeric powder, and required salt. Mix well and let it cook for 2 minutes.

8. Pour the ground coconut paste and mix well. Sprinkle very little water, cook for another 5 minutes, till the raw banana and coconut paste, blends well.

9. The raw banana should turn soft but not mushy. If preferred, cook for another 2 minutes on low flame to get a well-roasted curry. Switch off the flame and garnish with coriander leaves.

Serve this Vazhakkai Curry Recipe with Curd Rice / Thayir Sadam.

Vazhakkai Curry Recipe